Quick & Easy

Muesli bars

The perfect cuppa companion and lunchbox filler.
Baking tray of muesli bars
10 Makes
1H 10M

Why buy muesli bars when you can bake them yourself? This basic muesli bar recipe is perfect for baking before the work and school week, plus it acts as a great base for our other four, muesli bar variations.

Looking for more muesli snacks? Try one of our homemade muesli bar and snack bar recipes, or fill the kid’s lunchbox to the brim with these healthy lunchbox ideas.

Choc date bars (left), Almond, hazelnut & vanilla bars (right)

ALMOND, HAZELNUT & VANILLA BARS – Make Muesli Bars, using chopped natural almonds instead of coconut, chopped roasted skinless hazelnuts instead of sunflower seeds, and adding 1 teaspoon vanilla extract with the saucepan ingredients.

CHOC DATE BARS – Make Muesli Bars, using chopped dried pitted dates instead of dried apricots. Bake for 20 minutes. Cover with foil; bake for another 20 minutes. Sprinkle with 2 tablespoons dark Choc Bits; bake, uncovered, 5 minutes.

Cranberry & peanut bars (left), Fig & honeys bars (right)

FIG & HONEY BARS – Make Muesli Bars, using ¾ cup finely chopped dried figs instead of apricots, reducing the brown sugar to 2 tablespoons and increasing the honey to ¼ cup. Continue as directed in the recipe.

CRANBERRY & PEANUT BARS – Make Muesli Bars, using sweetened dried cranberries instead of dried apricots and ½ cup coarsely chopped peanuts instead of the sunflower seeds and pepitas. Continue as directed in the recipe.



1.Preheat oven to 180C/160C fan. Grease a deep 20cm square cake pan; line base and sides with baking paper, extending the paper 2cm above the edge.
2.Stir butter, sugar and honey in a medium saucepan over low heat until sugar dissolves. Stir in remaining ingredients. Press mixture into pan. Bake 20 minutes. Cover with foil; bake for a further 25 minutes or until firm to touch. Mark into 10 bars while warm; cool in pan. Cut when cold.

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